Ingredients
550 grams of flour
120 grams of butter
2 tbsp sugar, heaped
16 g yeast (yeast)
½ tsp salt
3 tablespoons of rum
1 pack of vanilla sugar, real
2 eggs, whole
3 egg yolks
1 tbsp vinegar
240 ml milk, cold
1 liter oil, good or clarified butter
apricot jam
preparation
First mix the yeast well with 120 ml of cold milk and the salt and leave to stand for about 1 hour.
1. Now the butter is creamed with the sugar. Gradually stir in the egg and yolks.
Now sift in the flour, the yeast starter, the aromatics and the cold milk. Then beat off well in the slow speed of the machine to a rather soft dough.
So, well covered, allow to rise in volume, this can sometimes take up to 2 hours or longer, depending on the room temperature. (but don’t keep it too warm) When the dough is ripe enough, grind 20 to 23 balls out of the dough on a floured work surface; they should be nice and smooth on top.
3. Next, set down on a floured surface to rise again. Then carefully cover with cling film or a large plastic bag. Leave to rise well, leaving uncovered for about 25 minutes so that a skin forms.
